Teriyaki Sauce Recipe
This is my personal teriyaki sauce recipe. It is based off another teriyaki sauce recipe I have since altered to my tastes. I also don't have the OG recipe anymore...
You will need:
Optional ingredients and replacements:
Instructions:
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✓ 1/2 cup Soy sauce
✓ 1/8 cup Hoysin sauce
✓ 1/4 cup Brown sugar
✓ 1 TBSP Minced garlic
✓ 1 TBSP Ginger (powdered or minced)
✓ 1/2 cup Water
Optional ingredients and replacements:
-
✓ 1 can Pineapple chunks in water or juice (NOT syrup) - This is a water replacement + extra pineapple bits. If using this method you can use extra juice/water, I recommend 3/4 cup
✓ 1 TBSP Oyster sauce - partial hoysin replacement. Only use 1 TBSP hoysin sauce if you use oyster sauce too.
✓ 2 TBSP Honey - partial sugar replacement. Only use 2 TBSP or 1/8 cup brown sugar if you use honey too.
✓ Corn starch - to make it thicker.
✓ 1 TBSP Ground red chili peppers - if you like it spicy! Add more if you like!
Instructions:
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1. Measure all of the ingredients
2. Mix everything- except the corn starch- together! The order doesn't matter.
If you just want the sauce, you can find a way to store it in your fridge and call it a day!
If you want to cook something now...
3. Choose your meat! I recommend chicken or salmon! You can also use meat replacements like tofu.
4. Make a tinfoil boat for your meat of choice, place the tinfoil boat on a baking sheet, place the meat inside the boat, and pour teriyaki sauce on the meat.
- You can also marinade the meat in the sauce for an hour in a plastic bag or container, then bake it on a non-stick baking sheet. Be sure to keep it refrigerated while marinating!
5. Bake at 350°F - 425°F depending on the meat and your preference. I prefer to cook both at 375°F for 20 mins for salmon and 40 mins for chicken.
- You will know it is done when the internal temperature for salmon is 135°F and/or the internal temperature for chicken is 165°F.
6. Take the meat out of the boat and plate it, then pour the excess sauce on a skillet on medium to high heat. Add in 1 TBSP of corn starch at a time, stirring often. You may only need 1 TBSP or you may need more, you will have to watch and see until you get a thickness you like. You want the sauce to bubble but not burn itself much. This creates a thick glaze to pour on top of your meal.
You did it! You can make a delicious teriyaki meal! This is the sauce recipe I used for both of these dishes below.
